International Standard
ISO 23983:2025
Food products — Characteristics of fresh and dry baker’s yeast
Reference number
ISO 23983:2025
Edition 1
2025-09
© ISO 2026
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Published (Edition 1, 2025)

ISO 23983:2025

Language
Format
CHF 67
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Abstract

This document specifies characteristics of living fresh and dry baker’s yeast, particularly those relating to general product properties, application performance, physical and chemical properties, microbiology and nutritional value information.

General information

  • Status
     : Published
    Publication date
     : 2025-09
    Stage
    : International Standard published [60.60]
  • Edition
     : 1
    Number of pages
     : 12
  • Technical Committee :
    ISO/TC 34
    ICS :
    67.220.20 
  • RSS updates

Life cycle

Sustainable Development Goals

This standard contributes to the following Sustainable Development Goals

2
Zero Hunger
3
Good Health and Well-being

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  4. ICS
  5. 67
  6. 67.220
  7. 67.220.20
  8. ISO 23983:2025